Sheet Pan Chicken and Gnocchi
Toss gnocchi, chicken, and vegetables together on a baking sheet and roast for a flavorful, quick, and easy weeknight meal.
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Servings: 6
Equipment
- small bowl
- large baking sheet
Ingredients
- ¼ cup avocado or olive oil
- 1 tbsp garlic minced
- ½ tsp parsley
- ¼ tsp thyme
- ¼ tsp rosemary
- ½ tsp salt
- ½ tsp black pepper
- 16 ounces shelf-stable gnocchi
- 1 pound chicken breast cut into bite-sized cubes
- 1 medium zucchini sliced into rounds
- 8 ounces asparagus cut in ⅓
- 1½ cups sweet mini peppers diced
- 1½ cups multi-colored cherry tomatoes cut in ½
- ½ cup fresh parmesan cheese shaved or shredded
Instructions
- Preheat oven 400°F.
- In a small bowl, combine oil, garlic, parsley, thyme, rosemary, salt, and pepper.On a large baking sheet, spread out gnocchi, chicken, zucchini, asparagus, and peppers in a single layer if possible. Pour the oil and herb mixture over everything then toss to coat.
- Bake 20 minutes. Add tomatoes and sprinkle everything with parmesan cheese. Turn heat to broil. Broil until cheese is golden and the chicken is cooked through with no pink and the internal temperature is 165°F.Serve.
- Store leftovers in an airtight container in the refrigerator for 4-5 days.